The newest book is ready to go to the publisher – just finalizing the cover and figuring out how best to format the recipes.
A sneak peek of Chapter One can be found here.
Meanwhile, in my kitchen, I’ll be making Frozen Spinach Ravioli Lasagna tonight. Part of my Frozen Shortcuts. Everything doesn’t have to be gourmet, but it does have to by yummy. I’ll post photos and recipe tomorrow.
In other news, in the odd kismet that happens sometimes with JeffreyW and myself – I’ve been making Smash Burgers all week for lunch. Maybe I’ll do a tutorial this week on how best to achieve that crispy thin burger.
There are a few things I don’t make from scratch, and potstickers are one of them. I did make them once and vowed never again. Not when there are some very tasty frozen versions out there. The amount of ingredients, skill, and time needed is daunting.
These were a Costco special – you know the drill, the nice lady gives you a yummy sample and then tells you what a great deal they are today. How can you resist?
There are plenty of excellent choices out there, including vegetarian, chicken, pork and shrimp. These are chicken and veggies.
I usually fry them lightly in oil and then steam them for a quick lunch or dinner. Add a bit of oil to a skillet, heat, add potstickers, flat side down and fry until they are lightly browned. Add enough water to come to up the side of the potstickers, cover, and steam for 5 minutes.
I decided I wanted to try air frying them, per the directions on the bag. Since I have a convection oven and not an air fryer, it took a little longer at a higher temperature. That compact air fryer definitely has its advantages. Cooking times are one.
The recommendation is to preheat to 390 degrees F. Coat the potstickers lightly in oil and cook for 8 minutes. Convection oven worked best at 425 degrees F, for about 16 minutes.
Serve with sesame seed and Ginger-Soy dipping sauce:
Ginger-Soy Dipping Sauce
- 2 tablespoon soy sauce
- 2 tablespoon white wine vinegar (or fish sauce or rice vinegar)
- 2 tsp sugar
- 1/2 teaspoon ground ginger (or more as desired)
- 2 chopped green onions (including green)
Someone asked me for this recipe this morning, and after I shared it with them, I decided to make a batch myself.
I really like these cookies, they’re simple to make and gluten-free. But one thing about them is they are terribly sweet. So I decided to see what would happen if I cut the sugar down considerably.
They turned out super – not too sweet and super peanut butter flavor. Changes are in blue.
Peanut Butter Cookies (Revisited)
- 3 tbsp granulated sugar
- 3 tbsp packed brown sugar
- 1 tsp vanilla
- 1 cup peanut butter
- 1 egg
Cream ingredients together and drop by spoonful onto a baking sheet. Dip a fork in sugar and press down the dough. Bake at 300 degree F for 10-13 minutes.
This usually gets a good, soft cookie, but I wanted to try for a crispier outside. But they are prone to burning. So at the 13-minute mark, I turned off the oven and let them sit for 5 more minutes. They turned out perfectly – crisp on the outside and gooey on the inside.
Maybe this will keep me from eating all the toffee that is supposed to be for Christmas Eve, LOL
We haven’t done the annual cookie bake – where a few of us get together and bake our favorite cookies and swap them for our gift trays – since pre-pandemic. We had good intentions this year, but we couldn’t get the timing right. But I thought I’d still share all the recipes.
Sunday is my annual cookie baking day with friends. Most of goodies are going into gift boxes, but I’ll hold enough back for my annual Christmas Eve dinner. This is the usual round-up.
Dark Chocolate Chip Cookies, recipe here
Spritz Cookies, recipes and instructions for using a cookie press here.
Pecan Cookies, recipe below. Much more below the fold.
But wait, there’s more! Click to read
This year for my Dad’s Christmas present, I’m including a dozen+ frozen dinners. Chili, beef stew, pot roast, and tonight’s installment:
Pasta e Fagioli Soup
- 1 lb ground beef*
- 1 tsp salt
- ½ tsp pepper
- 1 tsp oregano
- 1 tsp basil
- ¼ tsp thyme
- 1 small onion, diced
- 8 oz carrots, sliced
- 3 stalks celery, chopped
- 2 tsp crushed garlic
- 2-14 oz cans diced tomatoes or tomato puree
- 15 oz can red kidney beans
- 15 oz can white northern beans
- 16 oz chicken broth*
- 1 tbsp white vinegar
- ¼ to ½ tsp crushed red pepper flakes
- 1 small bay leaf (remove before serving)
- 8 oz ditali or small shell pasta
large saucepan or dutch oven Continue reading
I had some time on my hands yesterday and decided to make bread. I was going to do JeffreyW’s Perfect Buns, but I was looking at the ingredient list and decided I needed something a bit simpler. So I went with this recipe and made a baguette and rolls.
Today I’m thinking I’ll make potato soup. Stay tuned…
This soup is one of my favorites. Quick, easy and full of goodness. And using the electric pressure cooker makes an easy recipe even easier.
I was being overrun with tomatoes, and then our heatwave broke with a nice cold, rainy weekend. Perfect time to start some soup.
Chicken Tortilla Soup
- 4 boneless chicken breasts, cubed**
- 8 cups of water
- 2 tbsp red wine vinegar
- 2 tbsp orange juice
- 1 tbsp limejuice
- ½ tsp ea. – Mexican oregano, basil, rosemary
- 1 tsp crushed garlic
- 1 large chopped green, yellow, or red pepper
- 1 to 4 jalapenos chopped (depending on the heat you like)
- 1/4 tsp red chili pepper flakes
- 12 oz frozen sliced carrots
- 8 oz frozen green beans
- 2 celery stalks, chopped
- 1/2 small onion
- 16 oz frozen sweet corn
- 14 oz canned or fresh tomatoes
- 1 cup fresh cilantro, washed and chopped
- ½ cup shredded cheddar cheese
- 4 flour small flour tortillas
- salt and pepper to taste
Instant pot, Multi-Pot or *any electric pressure cooker